Friday, July 29, 2005

chinese steamed fish

Stirling went fishing with his supervisor on Wednesday and caught a substantial rockfish (along with a dogfish - anyone got any ideas on what to do with it? and some crabs). So tonight we will have traditional steamed chinese-style fish.

The recipe below has few actual amounts because fishies tend to vary in size.

Clean veg as necessary. Score the sides of the fish. Combine salt and sugar (equal parts of each) and rub mixture all over fish, including into the scores and the cavity. Be careful of any spiny bits.

Stuff the scores and the cavity with the ginger and green onion, reserving a little.

Place the fish in a steamer (this is where you start to wish that maybe your husband hadn't caught such a damn big fish). Steam until done (5-7 min for little fish, 10-15 for larger). Add the veg about halfway through (or at the beginning if it's a little fish.

Meanwhile, place the oil in a small saucepan and add the reserved ginger & green onion. Turn the heat on to medium, but watch carefully - you want the oil quite hot and the ginger etc. brown, but not burnt.

Combine soy sauce, water and sugar.

When the fish is done, place it on a platter and surround it with the vegetables. Pour the hot oil over the fish. It will make entertaining sizzling sounds. Then pour the soy mixture over the fish. This will not make sizzling sounds.

Serve. This is kind of a "dig in, everybody!" meal. If you are smart, you will head right for the cheeks - lift the gill flap, and you will see a wonderful little nugget of bitesized fishy goodness. This is the best part.